How to find out the date of manufacture of canned food, shelf life of canned food, signs of spoilage of canned food and other products.

A sense of hunger to one degree or another accompanies any emergency. You can avoid it or at least muffle it, either by providing food on the spot, or by properly disposing of the available food. Already in the first hours of the accident, it is necessary to collect all the products, including those accidentally lying in pockets, in one place and carefully sort. In this case, it is necessary to take into account the type of product, canned food, their condition at the time of the accident, packaging quality, shelf life, etc.. 

How to find out the date of manufacture of canned food, shelf life of canned food, signs of deterioration of canned food.

Canned foods are stored the longest, so they should be consumed last. But here there are some nuances. For example, according to official regulations, pork and beef stew can be stored for years, condensed milk with sugar, cocoa and coffee for six months or more. But the shelf life of most canned fish is much less. Referring to sanitary norms, I urge you not to use expired canned food. But I can’t insist. Because I think this inedibility is a little exaggerated.

and condensed milk with a ten-year shelf life. And my friends who worked in the Far North, for a sweet soul, used stew from the American, from the last war, help written off from strategic stores. But I strongly advise you not to eat expired canned food in its raw form, but only after boiling it, do not scrape the walls of the cans, do not store the products in the same tins where they were before, but it is better not to store them at all and very carefully inspect the cans themselves and their contents, before you start your meal.

Identification of canned food.

To identify a can of canned food that does not have inscriptions, as well as to set the date of manufacture of canned food, you can use the cipher consisting of a letter and several (no more than four) numbers stamped on the lid of the can. Letters indicate.

To cannery.
M meat and dairy industry plant.
R fish factory.

The last digit indicates the year in which canned food is made. The previous figure is the manufacturer’s permanent number. Signs are stamped on the other lid of canned food, including a letter indicating the month of manufacture.

And January.
B February and so on until December, excluding the letter Z.

If the code is in two lines, the first line always indicates the plant number and year of manufacture. In addition, condensed milk differs from canned meat in a lower can, and canned fish are most often packed in flat cans.

Signs of canned food hazardous.

Assorted canned food must be carefully inspected. If there is a suspicion that the jar is not tight, it should be immersed in water heated to 70-80 degrees for 5-7 minutes. If air bubbles appear, then canned food is not suitable. Dangerous cans with swollen, bulging lids, the so-called bombing. True, bloating can be caused not by the accumulation of gases released by harmful microorganisms: it can be formed as a result of deformation of the walls of the compression can, crushing, etc., or the freezing of canned food, for example, in a winter hike. Physical bombing poses no threat to health.

You can also check the quality of canned food by lowering the can in fresh water. Due to the fact that the products are preserved without access to air, cans immersed in water drown. If the can pops up, it means there are foreign gases in it. This rule does not apply to canned food in glass packaging. In general, in assessing the quality of products it is better to be safe. In an emergency, without enough medication, helping a poisoned person can be extremely difficult. Therefore, if the quality of the product is in doubt, it is better to sacrifice this product..

In the end, one or two cans of canned weather do not! This applies especially to accidents in the desert or the sea. Any poisoning in the conditions of a hundredfold waterlessness is more dangerous, since it causes (vomiting and intestinal upset) a sharp increase in water loss by the body, which can not be replaced.

The following fairly common signs are not a sign of spoilage of canned food.

Sauce leakage when opening.
Bluish-brown spots of sulphurous tin (usually on canned meat and fish) on the inner surface of the can.
Dark plaque on the back of the lid and on the corolla of the throat of a glass jar.
Small black particles pieces of sulphurous iron in canned vegetables.
Darkening due to oxidation of the top layer of canned fruits and vegetables.
White crystals of lactose and sucrose and dense protein-carbohydrate brown clots in condensed milk.

Any opened canned food should be used immediately, especially in the summer.

Signs of food spoilage.

You can’t store boiled and fried meat, boiled sausages and other meat products (sausages, sausages, minced meat, etc.), dairy products, fish and other perishable foods for a long time. Spoiled meat is dark or greenish, especially at the incision site, color, grease smeared, the surface is covered with mucus. If you press a finger into it, then the resulting fossa is aligned slowly and not completely. Spoiled meat has a sour, musty, unpleasant odor. In doubtful cases, you can stick a knife heated in boiling water in the meat and determine the freshness by smell. Sausage, if it has deteriorated, is covered with mucus, from under the folds and places where the sausage is tied with a rope, a putrefactive smell emanates, the color of minced meat in these places is grayish.

In spoiled fish, scales are covered with mucus, it becomes dirty in appearance and is easily separated from meat. Gills are covered with mucus, acquire a gray color. Eyes sink down, become cloudy. The abdomen swells. The pulp is easily separated from the bones and especially from the spine. Moldy bread has a greenish tinge, it smells sour. If the rot has penetrated shallow, it must be cut and dried bread. Store food preferably in a safe, dry and protected from rain and direct sunlight. For example, put it in a backpack and tie it to a tree trunk at a height of one to two meters. Among other things, it will protect products from being destroyed by mice and other land rodents..

In the group it is necessary to appoint a person responsible for the safety and distribution of products. Leaving food stock unattended is undesirable. Once a day, and in hot weather more often, products must be carefully inspected, spoiled pieces removed. It is necessary to cut off meat not only spoiled pieces, but also the tissues adjacent to it, and it is advisable to wash the rest of the meat in a weak solution of potassium permanganate. Do not store products with different compositions in one package. You can not crush and lay heavy on top of fragile ones. Glass jars must be wrapped in paper, a piece of cloth, wood bark, etc. protective material.

Beginning to deteriorate or questionable foods are eaten first, good ones are left for later. In winter, meat products and fish can be frozen or buried in the snow for longer preservation. In the warm season, lower it into flowing streams, springs, rivers, having previously packed it in a plastic bag or jar and tied it to a peg firmly stuck into the shore. In addition, meat and fish can be smoked, dried, salted, etc., to increase the shelf life. Bakery products, if it is not possible to store for a long time, must be dried, for example, by spreading or hanging them on a thread in a sunny, wind-blown place. Crackers due to dehydration last much longer.

Based on the book The Great Encyclopedia of Survival in Extreme Situations.
Andrey Ilyichev.

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